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  1. biggie

    So the dream begins - catering a pig roast for 50 people. No idea what to charge though

    Me and a friend are being tasked with catering a bbq/pig roast NFL party next month for 45-50 people. We'll be doing a whole hog, plus ribs, ABTs, beans, and a few other sides. This is the first step in the two of us fulfilling a dream, making $$ from bbq. We would like to make some cash by...
  2. biggie

    Venison Questions

    My friend's dad has a 18-25 lb. hindquarter (bone-in), that he would like smoked. Having never worked with venison, I don't want to mess this up. I assume given that venison is pretty lean, I will have to brine/marinade it. Anyone have any favorites? Also, what temp should I take it to? I'm...
  3. biggie

    Biggie's Rub and Mustard Sauce

    After much trial and error, this is my new go-to rub. I use it on everything...you can see some of the yankee influence. Biggie's Rub 3/4 cup granulated light brown sugar (you can use regular brown sugar) 3/4 cup kosher salt (preferably smoked) 1/3 cup pure maple sugar 1/3 cup dark chili...
  4. biggie

    Bacon I Made Last Year

    This is from a food blog I briefly kept last year....warning, I have a bit of a potty mouth... http://cr1chard.blogspot.com/2007/09...ade-bacon.html
  5. biggie

    M******* Checking In!

    Just stumbled upon the Smoking Meat Forums, and figured this is my type of place. I'm a 20-something BBQ enthusiast from SE Massachusetts - not exactly a BBQ hotspot. I'm not the typical Northerner when it comes to BBQ (I like my ribs dry, my pulled pork with a mustard-based sauce, and I'm no...
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